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Recipes

Takara Club

Servings: 1

Ingredients

Main Ingredients

Kuro Yokaichi
1.5 oz
Dry Vermouth
0.5 oz
Fresh Lemon Juice
0.5 oz
Strawberry and Rhubarb Syrup*
0.5 oz
Egg White
a half
Rhubarb Ribbons
Garnish

Steps

*How to make strawberry and rhubarb syrup

  1. Add one cup water, one cup fine sugar, 6 strawberries cut in halves, one stalk of rhubarb to a small pot. Boil for 2 minutes and remove the pot from the heat. Let it steep for 20 minuets. Strain.

Shake

  1. Add all ingredients to a cocktail shaker with ice, shake til chilled, and strain. Add the drink back to the tin and shake without ice. Pour the drink into a chilled cocktail glass. Garnish with rhubarb ribbons.

The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.thetipsymuse.com

©2024 Takara Sake USA Inc.

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